Ingredients:
50 g fresh pansy flowers
1 cup boiling water
1/2 cup sugar
Pot
fine sieve, linen cloth or filter
Bottle
Preparation:
Place the fresh pansy flowers in a pot and pour boiling water over them. Then leave it overnight. The next day, strain the flowers through a fine sieve, linen cloth or filter and add the liquid back to the pot. Now add the sugar and stir in. Heat the whole thing up, but do not boil until the sugar has dissolved. Remove the pot from the heat and let it cool. It can then be filled into a bottle.
Store the pansy syrup in a cool, dark place and use it as soon as possible.
The bitter substances can be largely avoided if you only use petals without the green stem base.
With lemon juice and water you have a refreshing drink in summer.